Malefah’s Rusks

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While Quentin’s cousin was visiting us last week, I was in the middle of preparing for the real V.I.P. visitors from the Cape we were expecting for the weekend. Every single bed in the house would be occupied for the occasion of my half-sister Beatrice’s 21st birthday celebration – 12 adults, 2 kids and my Dad’s dog Chloe. We were so thrilled when Beatrice asked us if she could have a gathering at Vastrap and didn’t hesitate for a second to agree. You see, people who are lucky enough to live in the Cape need a very good reason to leave their beautiful surroundings to visit other parts of the country. Moreover, the Eastern Free State is not exactly around the corner being 1150km away! So, this would be the perfect excuse for a gathering. A way to get the whole family together in new and different surroundings to mark a very special event.

My sister Hannia and her family also joined us from Johannesburg and were kind enough to bring Quentin’s daughter Ashley with them. She had not been to the farm since January so we were very excited to have her “home” albeit only for the weekend. I organised a special surprise for her by redecorating her room with a an old four poster “princess” bed that Hannia and Beatrice both used when they were little girls. I love the idea that this special piece of furniture is being passed down from generation to generation.

Antique four poster bed with cushions from Living Life.

Antique bed with Living Life cushions and light.

There was a flurry of activity as we got everything ready for the big event: planning menus, baking rusks and biscuits, making lemon syrup, stocking up on biltong and slaughtering sheep to exchange for a cooler full of fish promised by my brother Johnny, the spear fisherman. Food is an essential part of our family bonding so I wanted everything to be just right with all the warm and fuzzy “home-made” trimmings that are associated with being on a farm.

There are few things more evocative of South African farm life than coffee with home-made rusks. Quentin and I cannot start the day without our morning ritual of rusks dunked in a mug of steaming hot coffee. We always have a fresh supply in the house and even carry them with us when we travel.

Rusks are basically like dried out biscuits. They come in all different shapes, sizes and flavours. At the moment my favourite kind is packed full of nuts, seeds, raisins and cranberries, like a wholesome breakfast in one bite. Quentin still loves his mother’s recipe for buttermilk rusks the most, but I’m not good at making them so I leave it in the capable hands of our housekeeper Malefah who used to work for my mother-in-law. The funny thing about these rusks is that they aren’t made with buttermilk at all, but rather Amasi or maas (fermented milk widely available in South Africa). I don’t know if it makes a huge difference to the taste, but Malefah likes to stick with tradition. The recipe is not written down anywhere so I just watched her and documented the steps so you can see how easy it is. The aroma and anticipation of fresh rusks baking in the oven is simply heavenly! (see also Tempting Buttermilk Rusks).

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Malefah’s Amasi Rusks:

2kg self-raising flour

1 tsp baking powder

1 tsp salt

500g softened butter

3 cups castor sugar

4 eggs

2,5 cups Amasi (substitute with buttermilk or plain yoghurt)

Mix the sugar, eggs and Amasi together. In a separate bowl, mix the flour, baking power and salt together. Rub the softened butter into the flour mixture until fully combined. Add the sugar, egg and Amasi mixture to the butter and flour mixture. Work together with your hands until combined.

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Grease a large deep baking pan with some leftover butter. Press the mixture into the pan and smooth over the top.

Bake in 180 degree oven for 45 minutes to 1 hour until golden brown on top. Allow to cool in the pan then tip out and cut into rusk size rectangles (if you are lucky, you have a fancy pan with dividers that cuts the rusks automatically!) Place on baking trays and dry out in 80 degree oven for 6-8 hours or overnight. Enjoy dunked in hot coffee!

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10 thoughts on “Malefah’s Rusks

  1. Hi Marisa, please convey my thanks to Malefah for her wonderful rusks. Until I saw your post, I didn’t realize how much I was craving them. I made them today (with buttermilk) and they come out wonderfully. And thank you to you for taking the time to measuring everything and posting the recipe!

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  2. Question for Malefah: Maris I’ve now baked 2 batches of rusks. Delicious flavour but for some reason mine are still wet in the middle when I take them out the oven – they rise beautifully and I get that lovely golden colour but upon cooling, the whole thing collapses in the middle. Must I just leave them in for a bit longer? Hope you’re well and enjoyed today’s update again as always. Love Lou x

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    • Hi Lou, I think you should try to leave them in a bit longer. Oven temperatures can vary quite a bit but just make sure it doesn’t burn on top. Before you take them out stick in a skewer and see if it comes out clean. Hope this helps!! xx

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